Pairings | Cotes du rhone
Anyone who has a passing knowledge of cassoulet will know that there are hotly disputed arguments about what constitutes the authentic version. But whichever way you make it it’s a substantial dish.
I’ve recently had the chance to taste through a range of wines and beers with Cheshire - Appleby’s Cheshire to be exact - so the hits and misses are fresh in my mind. As you probably know it’s a British territorial cheese with a crumbly texture and mellow flavour but quite a firm bite.
The thing you need to ask yourself when you’re wondering which wine - or other drink - to pair with Mexican food is what kind of Mexican. Authentic Mexican or Tex Mex?
There’s so much inexpensive Côtes du Rhône about that it’s easy to forget that it can be a sufficiently substantial wine to take on a richly flavoured dish, especially if it comes from a named village and a good vintage.
I suspect most of you know that you can drink red wine with fish these days but you may well stick to lighter reds like pinot noir. But this week’s match of the week proves you can drink a more full-bodied red if the food is robust enough.
It’s such a long time since I’ve eaten duck à l’orange that I’ve rather lost track of the best match for it but the vivid, joyous Gramenon Poignée de Raisins I was offered last week by the sommelier at Brasserie Chavot proved the perfect pairing.
Salt cod, a popular Good Friday dish in parts of the Mediterranean, is cooked many different ways which suggest different wine pairings.
You’d expect a Southern Rhône red to go with wild boar but in fact it was the chestnut polenta that made the match with this former Côtes du Rhône ‘cru’ so successful
The idea of doing a post on wine matches with brussels sprouts might strike you as a tad over the top - after all who eats sprouts on their own? (Answer: me. Whenever I get the chance.)